A comprehensive list of cooking methods in various canteens. Home cooking refers to the delicious food that we can often cook at home. In fact, there are many home cooking methods that are suitable for us in our lives. We can experience the smell of fireworks and feel the warmth and peace of mind like family members when we cook home cooking. The following is a comprehensive list of cooking methods in various canteens.

A complete collection of cooking methods in various canteens 1 The taste of university canteens: cabbage vermicelli scrambled eggs. Practice

I forgot to take photos step by step. Tell me the specific method in detail.

Preparatory work:

1. Shred cabbage, cut millet, onion and garlic.

2. Stir the egg mixture for later use.

3. Longkou vermicelli is soaked in warm water for 10 minute.

(Note that the water should not be too hot, and the soaking time should not be too long, otherwise the taste will be affected. Normal temperature water without warm water will do.)

4. Make sauce for later use (soul step):

1) 2 tablespoons of soy sauce or seafood (ordinary rice spoon)

2) soy sauce half a spoonful (mainly for coloring, pay attention to the right amount, not too dark)

3) Fuel consumption 1 spoon

4) Sugar 1 spoon

Start cooking:

1. Add onions, garlic and eggs first, and fry the eggs until cooked.

2. Add cabbage and millet and stir-fry until soft.

3. Cut the vermicelli and put it in the pot. At the same time, pour the sauce on the vermicelli and stir it with the cabbage eggs.

4. Put in the right amount of aniseed and be overjoyed.

Step 5 collect the juice and take it out of the pot

The practice of cooking in various canteens is complete. 2. Cut the Vitex negundo obliquely, and cut the millet into small pieces for later use.

Pan-fry the eggs until brown on both sides, and cut into large pieces for later use.

Wash pork belly, slice pork skin, and chop garlic separately for later use.

This is all the materials that need to be prepared.

Bring the wok to a boil with strong fire. Add pork belly into the wok without adding oil. Under the high heat, the fat layer of sliced pork belly is fried with a lot of fat and fat. Quickly stir-fry, pork belly turns into attractive burnt yellow, and under Maillard's reaction, the burnt smell of meat comes to the nose.

Add minced garlic, two tablespoons Laoganma, light soy sauce and appropriate amount of sugar, stir-fry quickly, stir-fry red oil, and add flavor and color to pork belly.

Keep the fire strong, keep the pot angry, pour in the second wattle and millet spicy and stir-fry quickly until it breaks.

Pour in gold egg, stir-fry and color quickly.

Add a little pepper oil or sesame oil to brighten and add fragrance before cooking.

Bowling, this peasant bowl of incense is completed.

"A bowl of incense" is also called "a bowl of dishes" and "Hunan local dishes", and the alias "Koukou Eating Meat" is a famous dish in rural areas of Hunan, with a spicy taste.

After the whole process of intense stir-frying, the fire was full, and the spicy smell of Hunan pepper and millet spicy spread. The rich fat from the pork belly is combined with red oil, and the oil is thick and hot!

Simple Aauto Quicker, even the pork belly does not need to be marinated, just put it in the pot! Let the ingredients absorb each other's tastes in the oil pan, simply add some salt, sugar and soy sauce, which is delicious and tender, and mix and match a pot of delicious food.

A big bowl full of generous atmosphere in Jianghu! Because it is fried, eggs can even be fried older, more fragrant and more golden!

The practice of cooking in various canteens daquan 3 boneless two whole chicken legs

Cut into small pieces about 33cm, and marinate with appropriate amount of salt and black pepper10min.

Cut a green onion into small pieces as shown in the figure, and wrap the marinated chicken leg meat evenly with about 1.5 tablespoons of raw flour.

To make a sauce: 2 tablespoons of flavor cream.

2 tablespoons light soy sauce and 1 tablespoon sugar, stir well.

Put oil in the pan, chicken skin down, spread the chicken leg evenly, and fry it slowly over medium heat.

Fry until golden brown, turn over and continue to fry on medium heat 1 min or so.

Pour the mixed sauce on it, cover the pot and stew for about half a minute.

Open the lid, until the soup thickens, and pour in chopped green onions.

You can start with a little mixing.